Cheddar Cornbread-Topped Beef and Pepper Skillet

Make it

Instructions

1. 01

   Prepare the oven and skillet

   Place a rack in the center of the oven and heat it to 400°F (205°C). Set a 10-inch oven-safe skillet on the stovetop; keep its handle clear of anything that could melt. Get out a mixing bowl, spoon, knife, and cutting board. | Why: A fully heated oven and oven-safe skillet let the topping bake evenly as soon as the filling is ready.

2. 02

   Brown and season the beef

   Peel and finely chop 1 onion. Wash, dry, core, and dice 1 red bell pepper. Peel and mince 3 garlic cloves. Measure 1 tsp chili powder, 1/2 tsp smoked paprika, 3/4 tsp kosher salt, and 1/4 tsp ground black pepper. Heat 1 tbsp olive oil in the skillet over medium-high heat for about 1 minute. Add the onion and bell pepper; cook, stirring, for 4 minutes, until beginning to soften. Add 1 lb ground beef and cook for 5–7 minutes, breaking it into small pieces, until browned with no pink remaining and its thickest pieces reach 160°F (71°C). If there is a substantial pool of fat, carefully spoon it into a heatproof container. Stir in the garlic and measured seasonings; cook for 1 minute, until fragrant. | Why: Softening the vegetables first builds sweetness, while adding the garlic near the end keeps it from scorching.

3. 03

   Thicken the tomato filling

   Stir 2 tbsp tomato paste into the beef mixture for 1 minute. Add 14.5 oz canned diced tomatoes, including their juices, and bring to a lively simmer. Reduce the heat to medium and cook for 4–5 minutes, stirring occasionally, until the filling looks thick and saucy rather than watery. Turn off the heat and spread it evenly in the skillet. | Why: Reducing the filling keeps the cornbread fluffy instead of soggy.

4. 04

   Mix and bake the cheesy cornbread

   In the mixing bowl, whisk 1 large egg with 1/3 cup milk. Stir in 8.5 oz corn muffin mix just until no dry pockets remain; then fold in 1 cup shredded sharp cheddar cheese. Spoon the batter evenly over the hot filling, leaving a few small gaps for steam to escape. Transfer the skillet carefully to the heated oven and bake for 18–22 minutes, until the topping is golden, springs back lightly in the center, and a toothpick inserted into a cornbread-only spot comes out without wet batter. Use oven mitts to remove the skillet and keep an oven mitt over its hot handle. | Why: Minimal mixing keeps the crust tender, and the gaps let steam escape as it bakes.

5. 05

   Rest, garnish, and serve

   Let the skillet rest for 5 minutes on a heatproof surface. Meanwhile, wash, dry, and thinly slice 2 scallions. Scatter them over the golden crust, scoop through the topping and filling, and serve warm in 4 portions. Warn diners that the skillet is still hot. | Why: A short rest helps the filling settle so each serving holds together.